Here is our family’s favorite meal: Bean Burritos. I’m so glad my Austrian-born kids and husband like Mexican food as much as I do!
We make these pretty much every week. Bean Burritos are so fresh and flavorful and deep-down satisfying. Not to mention that this is a great vegetarian meal.
There are a lot of components to burritos but everything is very simple and quick to make Happily, we can get all the ingredients at most supermarkets here. Bean Burritos are perfect for a crowd as each person can build their own custom burrito according to what they prefer. It’s also a lot of fun dipping tortilla chips into the Pico de Gallo, sour cream and Guacamole. So yummy! All in all a delicious, crowd-pleasing, sociable meal!
- Pico de Gallo Salsa See recipe below
- Refried Beans See recipe below
- Half a jar sliced pitted black olives
- 1 ½ cups (100 g) grated cheddar cheese (or gouda)
- Half a head of lettuce shredded (iceberg or crispy lettuce that’s in season)
- 1 cup (250 g) sour cream
- Tabasco Sauce for those who like it hotter
- 1 package soft flour tortillas
- Optional: tortilla chips Guacamole
- Prepare Pico de Gallo, set aside.
- Prepare Refried Beans.
- While Refried Beans are simmering, prepare your fixings. Slice olives if necessary, grate cheese, wash and cut lettuce and stir the sour cream.
- Just before serving, warm tortillas in the microwave for a few seconds. To assemble burritos, scoop beans onto center of tortilla. Add cheese, Pico de Gallo and toppings as desired. Wrap burrito by first folding in the bottom (to catch the drips) and then folding in the sides as tightly as you can. Enjoy!
Pico de Gallo
- 4 medium-sized tomatoes cored and diced
- 2-3 green onions finely sliced
- ⅛ teaspoon salt
- 1 tablespoon chopped fresh cilantro or finely sliced green onion tops
- 3 dashes Tabasco sauce
- Stir everything together in a medium-sized bowl. Adjust seasonings to taste. Serve immediately or chill for up to 2-3 hours.
- 3 cans (14 ounces or 410 g each) red kidney beans
- ½ onion finely chopped
- 2 pressed garlic cloves
- 1 tablespoon oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ¾ cup (180 ml) water
- Drain and rinse beans. In a medium saucepan, heat oil to medium-high. Add onions and cook for about 4 minutes until softened but not browned. Reduce heat to medium. Add crushed garlic, chili powder and cumin and cook and stir for another minute. Add beans, salt and water. Stir and bring to a boil over high heat. Once boiling, reduce heat to a simmer and mash beans with a potato masher, leaving some beans whole. Simmer uncovered, stirring frequently, until desired consistency is reached. Add more water to thin if necessary. Salt to taste.
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